Chef de Partie

Our Chef de Partie's are accountable to the Head Chef and responsible for a particular section within the kitchen, ie. pastry, meats, sauce. The job involves all aspects of helping run a kitchen such as ensuring all meals are cooked to the required Mark Warner standards, Health and Hygeine records are correctly maintained and the necessary support is given to the other sections as/when required.

The brigade of chefs you will be working with varies depending on the size of the hotel, with a minimum of 3 chefs and a maximum brigade of 11, plus the kitchen porters within each hotel.

We actively encourage development and progression during each season and there is always opportunity to work your way up through consecutive seasons. You will find that many of our Head Chefs have worked their way up in this way.

Requirements

You will be ideally professionally qualified with relevant work experience, preferably within an ALC environment. Please note the Basic Food Hygiene Certificate is essential.

Positions available..

Summer Chef De Partie positions for reserve only at present.

Apply online now for Winter 08/09 & secure your place in the snow!!

 

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